Shugary Sweets · by Aimee Shugarman★ 5.0 (1)
Instant Pot Zucchini Bread Recipe
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 10%
CARBS 37G54% OF CAL
3G FIBER15G OTHER20G TOTAL SUGAR
FAT 12G39% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, sweet zucchini loaf baked in the Instant Pot without using your oven. Subtly spiced with cinnamon.
dessertamericanbaked good🥘 pressure cookervegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup unsalted butter (softened)
- 1/4 cup light brown sugar (packed)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon cinnamon
- 1 cup shredded zucchini (about one 4-inch sized zucchini)
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 10%
CARBS 37G54% OF CAL
3G FIBER15G OTHER20G TOTAL SUGAR
FAT 12G39% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 230mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.